Vegetarian Lasagna~ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Lasagna Noodles,
1 1/2 tsp: Dried Basil, crushed *
10 ounce: Pkg Frozen Chopped Brocolla,
Bay leaves,
14 1/2 ounce: Can Tomatoes,
Clove garlic, minced
15 ounce: Can Tomato Sauce,
Beaten Egg,
1 cup: Chopped Celery,
2 cup: Lo-fat Ricotta or Cottage,
1 cup: Chopped Onion,
Cheese,
1 cup: Chopped Green/Sweet Red,
1/4 cup: Grated Parmesan Cheese,
Pepper,
1 cup: Shredded Mozzarella Cheese,
Directions:
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta
cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread
about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining
sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a
350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5
minutes more or till heated through. Let stand 10 minutes before
serving.
Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g
fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library"
From: Marjorie Scofield Date: 05-04-95 (71) Recipes
Source from luhu.jp
Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta
cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread
about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining
sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a
350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5
minutes more or till heated through. Let stand 10 minutes before
serving.
Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g
fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library"
From: Marjorie Scofield Date: 05-04-95 (71) Recipes
Source from luhu.jp